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ingredients

100 g egg whites 200 g sugar
70/80
grams of chocolate chips 1 / 2 vanilla bean, cocoa powder

• soda Whisk the egg whites with half the sugar.
• Combine with a spatula, top-down, gently the remaining sugar, the seeds of the vanilla and chocolate chips.
• Transfer the mixture into the sac-a-few and make some tufts on trays lined with cartaforno.
• Infornare a 100°C per 2/3 ore. Il tempo dipende dalla dimensione delle meringhe, io per sicurezza... assaggio!! Dopo la prima ora tengo il forno con un piccolissimo spiraglio, per far uscire l'umidità.
• quando si sforna, e le meringhe sono ancora calde, spolverare con cacao.
  

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chili con carne and beans teasers

I faglioli occhiolina sono una qualità di fagioli piccolissimi che non necessitano di essere messi a bagno in anticipo e cuociono in 30/40 minuti. Vanno cotti con poca acqua (se necessario si aggiunge in cottura) in a deep pan and narrow. The cooking must be on a low heat, preferably in a crock.

Ingredients 350 g lean veal 100 gr
teasers
beans 1 onion 1 pepper

100 grams of tomato sauce 1 clove garlic


pounds extra virgin olive oil salt to taste *

• Cook the beans.
• Coarsely chop the flesh of veal with a knife.
• Chop the onion, bell pepper and garlic.
• In a saucepan, soften the vegetables in two to three tablespoons of olive oil, add meat and brown.
• Add a dl of boiling water, tomato paste, chili dissolved in a little 'hot water and salt. Cover and cook over low heat one hour. Remove cover, add faglioli and cook for half an hour.

* of course the amount of weight used depends on your taste and the type of spice

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kisses peanut butter mashed lentils

Ingredients

180 gr 120 gr 00 flour

peanut butter 100 g soft butter 90 gr

brown sugar 100 g dark chocolate chopped

1 / 2 vanilla bean

1 / 2 teaspoon baking powder 1 pinch of salt

50 g dark chocolate to melt

• In a bowl, mix butter and sugar with a wooden spoon.
• Add peanut butter, the vanilla bean seeds and, little by little, the flour sifted with baking powder.
• At the end add the chopped chocolate.
• make balls from about 10 grams each and place them on baking sheet covered with cartaforno.
• Baking 190 ° C for 12/13 minutes.
• not remove the biscuits from the plate until completely cooled.
• Dissolve 50 grams (you only need even less) of chocolate cookies and match stuff.
  

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Serves 6

250 g red lentils 2 shallots, peeled

extra virgin olive oil 1 lt

vegetable stock salt and pepper

• Chop the shallots and simmer in 2 tablespoons of olive oil.
• Add the lentils and vegetable broth (preferably hot).
• Cook on low heat with lid for 30-40 minutes.
• blend, salt and pepper.
• Adjust with more broth to desired consistency.

I serve it piping hot with slices of focaccia with olives rolled in pan to make them crispy.

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